After the blanks are made, frosting should be applied to them. This will make the cake blanks flat and crack-free. It improves the aesthetics of the icing covering.
Method of frosting
Recipe:
Recipe:
Method:
1. Beat egg whites, add 1/3 of powdered sugar, mix for 1 minute, add powdered sugar in small portions and beat at medium speed
Method of icing: 160g of marshmallows, 300g of powdered sugar, 1 ? tbsp of water, food coloring, white oil (for hand rubbing)
Method of icing: 160g of marshmallows, 300g of powdered sugar, 1 ? tbsp of water, 1 ? tbsp of water, white oil (for hand rubbing).
1. For the marshmallows, it's best to buy white marshmallows.
2. Microwave the marshmallows for one minute on medium heat and stir when you see the marshmallows bulging.
3. Add powdered sugar and stir well.
4. Because the sugar will be a bit sticky, you can use your hands to knead the sugar into a ball with white oil.
5. Wrap the dough in plastic wrap and refrigerate overnight.
6. Take out the dough and let it warm up for half an hour. After kneading, let it rest for ten minutes, then shape it into a disk. (It should be big enough to cover the whole cake.)
7. Pick up the sugar sheets with a stick. Cover the cake with the sugar crust
8.
9. Use a piping knife to remove the excess edges and a spatula to smooth the outside.
How to Make Flipping Candy Flowers
The material used for flipping candy flowers is dry paisley, which is the phonetic translation of Gum Paste in English. It looks a lot like regular sugar, but has a firmer texture and dries faster, so it's more suitable for making tangerine flowers and figures. You need to have a professional flip candy mold to make it.
First, make the petals of the bottom layer:
Note that the top and bottom of the petals should not be aligned too neatly, it is better if they are messy.
If the petals are badly creased, sometimes only three layers are needed.
A little more food coloring on the petals and you're done.
Moving on to the receptacle part:
The leaves can be twisted or hung on top of a rolling pin to make them curved. Once dry and set, they are ready to use.
After the flowers and leaves are dry, you can arrange the flowers to shape
1, do dark color flipping sugar flowers, if the petals are very thin, I recommend using white flipping sugar to do the petals, and then after making another color. I tried to make the petals directly from dark colored sugar, but I found that due to the added coloring, the sugar is easy to break.
2, sugar flower binder, you can use thick sugar water, or sugar/flip sugar paste melted with water. But no matter which kind of binder, you can only apply a little bit of it in a thin layer. Otherwise too much water will affect the molding of the flowers, or even go out of shape.
3, because the flipping sugar paste is easy to dry, so when making it, always wrap the unused part with plastic wrap.